Greek Style Meatballs with Yogurt Dipping Sauce

Yield : 36 meatballs
Prep Time : 20m
Cook Time : 20m
Ready In : 40m

{The making of – Greek Style Meatballs

with Yogurt Dipping Sauce}

These Greek Style Meatballs with Yogurt Dipping Sauceare a perfect appetizer or hors-d’oeuvre for your next get together. Not only are they delicious, but they are also so simple to make.

Really.

Don’t let the ingredient list get you down. These meatballs really are simple. Another added plus, they can be made in advance. And since they are baked in the oven, it doesn’t even mess up your cooktop; keeping your kitchen company ready.

Don’t let the ingredient list get you down. These meatballs really are simple to make and eat!

When I first concocted this idea, Greek yogurt was still pretty hard to find in most grocery stores. Not anymore, so I would recommend you use it rather than any other kind. Even the non-fat version of Greek yogurt is smoother, richer and less grainy than regular yogurts, giving the dipping sauce a nice mouthfeel. Make the meatballs just the right bite size and serve with some pretty toothpicks. Easy peezy. Just the way I like it!

Greek Style Meatballs with Yogurt Dipping Sauce

Ingredients

For the dipping sauce:

1 cup Greek style yogurt, (if you can't find Greek style, any yogurt will work, just won't need to thin it so much. Even can be made with non-fat or low-fat)

3/4 cup minced fresh cilantro

1/2 cup chopped fresh mint leaf

1 1/2 tablespoons minced jalapeno pepper

2 cloves garlic, minced

Salt and freshly ground pepper, to taste

Additional milk to thin to desired consistency

For the meatballs:

3/4 pound lean ground lamb

1/2 pound lean ground beef

1/2 cup fresh bread crumbs, or as needed (when making the meatballs, the meat should hold together and not feel too loose, if it does, add a little more bread crumbs)

Method

Step 1

For the dipping sauce:

Mix all the ingredients together in a bowl. Thin as needed with some milk until you achieve a sauce that clings but is not overly thick. Refrigerate until ready to serve.

Step 2

For the meatballs:

Combine all the ingredients in a large bowl, mixing well with your hands. TEST a meatball by forming a small one and placing it in a small bowl; heat in the microwave for 30 seconds, taste and adjust seasonings to your liking. Make small, just bite sized, balls. Set on a rimmed cookie sheet. (These can easily be made the day before; cover the sheet with foil and place in the refrigerator.) Set the oven to 400°F; when hot, cook the meatballs, shaking the pan once or twice, for about 10 minutes.

Recipe Comments

Interesting twist putting the olives and feta in with the blend of meats. Who doesn’t love meatballs. Do these freeze well (guessing they would). We like to make big batches of meatballs and freeze some for future use rather than just eat them all at once – as tempting as that could be.

I love interesting twist in both my food and my reading matter. The meatballs freeze very well, the dipping sauce, not so much. And right, who doesn’t love a meatball? I love them so much, I married one 🙂

Just finished making these for a dip party I’m going to later today… and they are DELICIOUS! I’m sure to challenge for first place with these babies (if they make it to the party)! Thanks for sharing your yummy goodnesses online!

I have a couple of tips…not sure which one may be best for your situation, but here there are:
Best Choice – Have them all prepared and cook them fresh at the location.
Good Choice – Cook them at home and reheat covered in a hot oven.
Good Choice- Cook them at home and keep them hot on low in a crockpot with a small amount of beef stock to add moisture.
Unsure. but probably would work – freeze them then defrost and heat them in them in the microwave. Freezing add moisture and that should help them stay moister.
Unsure but maybe – reheat in the micro, covered at a lower temp. Maybe 50% power.
Hope that helps for a victory next time!